Vegas Seven

Carnevino

  • Dining

    Huddling With Aged Beauties Inside Carnevino’s Dry-Aging Room

    By Marisa Finetti

    Carnevino’s premier dry-aging program makes them a cut above the rest.

  • Drink This

    Amaro’s Disappearing Act

    By Marisa Finetti

    The bittersweet digestivo has become a thriving star of cocktail culture.

  • Dish and Tell

    Martinis for Lunch, Bourbon for Dinner and Avocados By the Numbers

    By Marisa Finetti

    Bite down on the latest dining news.

  • Dish and Tell

    Farmers Market Flavors, a Taste of Puerto Rico, and Las Vegas Food & Wine Festival

    By Marisa Finetti

    Craving the latest in dining? Here's the dish.

  • Just A Sip

    A Sunken, Drunken Treasure

    By Marisa Finetti

    It is a known fact that a good, complex sparkling wine undergoes secondary fermentation in the bottle under controlled conditions, such as a dark underground cellar. Not the case for this bubbly.

  • Dining

    Loaves to Love

    By Al Mancini

    Las Vegas has some of the finest bread services I’ve ever experienced, many of which are as memorable as the restaurant’s entrées.

  • Drinking

    How to Talk to a Sommelier

    By Kirk Peterson

    Ordering wine. Yeah, you’re doing it wrong. Carnevino beverage director and certified sommelier Kirk Peterson cuts the foil and pulls the cork on everything you thought you knew about doing the deed.

  • Guanciale

    Bacon is smothering us! It’s showing up everywhere, even in martinis and cupcakes. Enough is enough. We’ve got a new love, and its name is guanciale. Whereas bacon comes from the belly of the pig, guanciale is cut from the jowl. It’s just as fatty and isn’t smoked, so it tastes somehow porkier than bacon. For Italians, it’s less for eating on its own and more for rendering its fat and flavor, something bona-fide Italian chef Mario Batali is doing with dishes such as Bucatini all’Amatriciana at Otto Las Vegas or guanciale mashed potatoes at Carnevino.

  • Dining

    A Tree Grows in Vegas

    By Debbie Lee

    Las Vegas prides itself on indulging every whim and desire, but meeting the demands of an eco-conscious diner can sometimes be more challenging than catering to a high-roller. How does one reconcile a green lifestyle with a penchant for fine food? While the recent explosion of farmers markets suggests that we’re moving in the right direction, some restaurants are going a step further. Edible gardens—either on-site or within 60 miles of the city—reduce waste, minimize carbon footprints and keep the local farming community alive.

  • Cocktail Culture

    Pantry Raid

    By Xania V. Woodman

    Farm to table—you may have heard of it? It’s quite the thing, using fresh, locally grown produce (preferably direct from the producer, forager or a farmers market) to make meals the way they once were: seasonal, sustainable, unmodified and likely better for you. But it’s not just what’s for dinner. Farm-to-glass cocktails also capitalize on what’s fresh, local and immediately available.

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